Making Use (of left overs)

So maybe this New Year in your resolution craze, you went out and bought a juicer.
Maybe you’ve become a juice making fiend, in particular carrot juice. Maybe you have a lot of pulp and you’d like to be one of those thrifty sort-of juicers that use up the pulp….but you’re at a loss.

My brother and his fiancée bought a juicer just before Christmas and had a similar conundrum, and decided to leave the pulp for the expert (being me of course). I went home to visit and found a pile of carrot pulp awaiting recipe development and a few willing victims er I mean family members to be guinea pigs.

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This recipe was inspired from this post on the Kitchn. I’d been wanting to try a cracker recipe for a long time and this just seemed too opportune a time.

Carrot Pulp Crackers

2 cups flour (I used a mix of white and whole wheat)
1 cup carrot pulp
2 tsp sugar
1 tsp salt
4 tablespoons olive-oil (or any liquid vegetable oil)
1 cup water
Optional Topping: chia seeds and sea salt.

1. Preheat oven to 450* and lightly grease a cookie sheet or two.
2. Mix all the dry ingredients together.
3. Add the oil and the water to the dry mixture. If the dough doesn’t come together, add more water a tablespoon or so at a time.
4. Flour a clean counter surface, and place the dough on it. I had to gather it together a bit and shaped it into a rough square or rectangle. Then roll the dough out using a rolling pin (or in my case a tall not-too-slanted glass). You wanted it to be about a 1/4 inch thick.
5. Sprinkle with the toppings.
6. Cut the dough into rectangles. The ones on the edge will probably not be complete rectangles, but that’s the fun of homemade crackers.
7. Transfer the crackers to the cookie sheet (I used a flipper/spatula as a few of my crackers had stuck to the counter…) and bake for 12-15 minutes or until slightly golden brown around the edges.
8. Allow the crackers to cool, then serve with your favourite dip or some hummus.

I’m sure if kept in an airtight container they will last sometime (about a week in a dry place), but unfortunately these were gobbled down the night I made them so I can’t say exactly how long before they go bad.

The great thing about carrot pulp is it can be used just like grated carrots! I also made a few other recipes, including carrot-pulp muffins, and carrot-pulp pancakes. I did my best to use up that massive pile of carrot pulp, and managed quite a dent.

Waste not, want not I say.

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